Yesterday morning I was desperate for something delicious to have with my tea, so I turned to the ever trusty Pinterest to see if I could find the perfect, quick and easy treat to whip up before elevenses.
Thanks to a Redfly Creations pin, I stumbled upon this amazing recipe for Amish Cinnamon bread (cheats version). Apparently the real deal is made with yeast and takes a while to prepare, so this less fussy version suited me perfectly.
I was not disappointed. As soon as this gem went into the oven I knew it was going to be amazing – quickly the house filled with the delicious smell of cinnamon and before you knew it I was scoffing a second huge wedge of it smothered in butter – divine!
(NB – If you click through to the original recipe you will see that I halved the quantity as I didn’t have enough sugar to make two loaves. The recipe below is for one average size loaf)
Amish Cinnamon Bread
1/2 cup butter, softened
1 cup sugar
1 cup buttermilk or 1 cup milk plus 1 tablespoons vinegar or lemon juice
2 cups flour
1 teaspoon baking soda
Cinnamon & sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Preheat your oven to 180C. Grease a loaf tin and set aside.
Cream together the butter, sugar. Once light and fluffy add in the egg. Sift together the flour and baking soda. Slowly add a third of the flour to the butter mixture and then a third of the milk mixture, continue alternating between the milk and flour until the batter is smooth. Don’t over beat it.
Pour half the batter into your loaf tin and then sprinkle half the cinnamon & sugar mixture over the top. Take a knife and swirl the cinnamon & sugar through the batter. Pour the rest of the batter on top and sprinkle the rest of the cinnamon & sugar on the very top (don’t swirl this time)
Pop your loaf in the oven and bake for 45-50 minutes (or until a skew tester comes out clean).
Keep your eye on this precious bread – you don’t want the sugar to brown too much. If it starts looking too dark, pop some tinfoil over the top.
Now for the hardest part – leave the loaf in the tin to cool for 20 minutes before turning it out onto a wire rack. Trust me here, if you turn it out to quickly it will fall apart.
Now cut yourself an enormous hunk, spread with loads of butter and enjoy.
Original recipe from here